shake · marinade
★★★ KITCHENPrep 5 minHijiki Soy-Mirin Soak
Independent adaptation of a publicly published Peter Goossens recipe. Not affiliated with, sponsored by, or endorsed by Peter Goossens.
MARINADE · LOBSTER & SHELLFISH
In the published recipe, this is the marinade for grilled lobster. The same recipe pairs it with Basil Oil, the herb oil.
Goossens's hijiki-mirin marinade for grilled lobster.
On the jar
HIJIKI
- Method
- shake
- Yield
- about ¼ cup
- Ingredients
- 4
Stove sauce. Cook from the recipe
Ratio
Ingredients
- Hijiki1 tsp (5 ml)
- Pepperabout ¼ tsp (0.5 g)
- Mirin1 tsp (5 ml)
- Soy Sauce1 tsp (5 ml)
Method
- Pour liquids to the printed fill-lines, bottom to top.
- Cap the jar and shake until emulsified.
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Companion jar
Hijiki Soy-Mirin Soak wants a whisk and a stove. Make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 9 stars · 1 national award
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- Arbequina-Soy Vinaigrette★★★ KITCHENOn the jar: ARBEQUINASOJ
- Soy Sesame Honey Marinade★★★ KITCHENOn the jar: SOY-SESAME-H
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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Provenance
Peter Goossens — published sauce recipes in the PantryFlex catalog. Michelin 3* (Hof van Cleve, historical).
Originally published as Hijiki Soy–Mirin Soak (Lobster Card).
More from this kitchenFAQ
Can this go in a shake jar?
No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Peter Goossens / njam! (gegrilde kreeft) (published as “Hijiki Soy–Mirin Soak (Lobster Card)”). Full citation lives in Provenance.
Can I use it as a marinade and a sauce?
Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.